Creamy mushroom chicken dish served on a plate with fresh herbs.

Creamy Mushroom Chicken Recipe

ByCasey Monroe

Why Make This Recipe

Creamy Mushroom Chicken is a delightful dish that combines the rich flavors of mushrooms and sun-dried tomatoes with tender chicken. It’s an easy recipe perfect for a weeknight dinner or a weekend gathering. The creamy sauce brings everything together, making it comforting and satisfying. Plus, it’s full of characters like olives and fresh spinach, giving you a taste of the Mediterranean with each bite.

How to Make Creamy Mushroom Chicken

Ingredients

  • 1/3 cup all-purpose flour
  • 1 teaspoon paprika
  • 2 teaspoons dried thyme (divided)
  • 2 teaspoons dried oregano (divided)
  • 1 teaspoon sea salt (divided)
  • 1 teaspoon freshly ground pepper (divided)
  • 1 teaspoon chili flakes (plus more or less to taste)
  • 4 boneless skinless chicken breasts (sliced in half)
  • 4 Tablespoons olive oil (divided)
  • 3 cloves garlic (minced)
  • 1/2 cup sun-dried tomatoes
  • 1/3 cup Kalamata olives (sliced)
  • 2 cups mushrooms
  • 1/2 cup heavy cream
  • 1/2 cup chicken stock
  • 1 cup Parmesan cheese (freshly grated)
  • 2 cups fresh spinach

Directions

  1. In a low bowl, mix the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  2. Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.
  3. Coat the chicken pieces in the flour mixture and shake off the excess flour.
  4. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
  5. Add the floured chicken and cook each side for 3-5 minutes until golden brown. Be careful not to overcook as you will return it to the pan later. Remove the chicken and set aside on a plate.
  6. Add the remaining olive oil to the skillet, then add the garlic, sun-dried tomatoes, olives, and mushrooms. Cook for 3-5 minutes until the ingredients are fragrant, stirring often.
  7. Once aromatic, pour in the heavy cream, chicken stock, Parmesan cheese, spinach, and a pinch of salt and pepper. Mix well.
  8. Let the sauce simmer for a few minutes until it starts to thicken. Add the chicken back to the skillet, spoon some sauce on top, and cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  9. Taste and adjust the seasonings if needed. Serve warm and enjoy!
  10. Store leftovers in an airtight container in the fridge for up to 3-4 days.

How to Serve Creamy Mushroom Chicken

Serve Creamy Mushroom Chicken over a bed of rice, pasta, or with a slice of crusty bread to soak up the delicious sauce. You can also add a side of steamed vegetables or a fresh salad for a complete meal.

How to Store Creamy Mushroom Chicken

To store leftovers, let them cool completely, then place them in an airtight container. They can be stored in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.

Tips to Make Creamy Mushroom Chicken

  • Use fresh mushrooms for a better flavor and texture.
  • Adjust the amount of chili flakes to control the heat.
  • Feel free to replace chicken breasts with thighs for more juiciness.

Variation

You can add other vegetables like bell peppers or zucchini for more nutrition and flavor. If you prefer a lighter version, use half and half instead of heavy cream.

FAQs

1. Can I make Creamy Mushroom Chicken ahead of time?
Yes, you can prepare the ingredients in advance, but it’s best to cook the chicken and sauce just before serving for the freshest flavor.

2. Can I freeze Creamy Mushroom Chicken?
While it’s not ideal to freeze the dish due to the cream, you can freeze the cooked chicken separately and make the sauce fresh when ready to serve.

3. What can I use instead of chicken stock?
You can use vegetable broth or water if you want a lighter version, but chicken stock adds more flavor to the dish.